Recreating Paul Hollywood's Cornish Pasties From Taste | Bon Appétit
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- Опубліковано 19 гру 2019
- We challenged resident Bon Appétit super taster Chris Morocco to recreate 'The Great British Bake Off' judge Paul Hollywood's Cornish Pasties recipe using every sense he has other than sight. Was he up to the challenge?
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Recreating Paul Hollywood's Cornish Pasties From Taste | Bon Appétit - Навчання та стиль
morocco always gets fooled by skirt steak
At least he got beef this time and didn't mix up beef and pork belly...
Admittedly I'm not a professional chef, but still, I would never be able to separate different cuts in a blind test. I'd just go "yes, this is meat."
@@ze_rubenator yeah, in this cooking method i dunno how anyone would tell the difference between skirt steak and chuck. its lean beef! close enough
It's his nemesis. Every hero needs a villain. 😁👍
@@JourneymanActor dont tell red leicester
Producers decide to let Brad challenge Chris for the first time
5 seconds later: Brad becomes the first challenger to spoil something about the dish Chris needs to recreate
brad's the most fun tho. "who does that??" to skirt steak xD
I literally laughed out loud when I heard it.
5 minutes later: Chris ignores everything Brad said
high horse is a troll people do not engage
Clark Rogers thanks for the warning, I almost lost it lol
I feel like Chris's senses are telling him how mediocre this recipe is, and he keeps improving it out of just sheer doubt that it could be that way.
It’s just simple.
How dare you
It's the dullest cornish pasty i've ever seen, idk how it's a signature food for Paul Hollywood. Not even a real cornish pasty which sucks
honestly he literally says "there's not a whole lot of flavor"
That’s why Iron Mountain/Calumet pasties are better. Cornish pasties have this WW2-era Britain thing about them.
More like "Chris Morocco roasting Paul Hollywood for 30 mins straight"
I think it's British food in general that he's roasting
Roasting it would not be very British. They toss everything in the deep fryer
@@reefdag and boiling. Lots of boiling.
Tom van Kuijk you do know the staple meal of every British household is literally called a “a roast dinner”?😂
@@cranederoc Brits don't boil anything any more. That's postwar rationing Britain. Long gone. You're confusing them with Eastern Europeans. The British just fry or microwave everything now. Or order Chinese or Indian takeaways.
Producers: Hey Chris, have this Rutabaga we brought for you *wink wink*
Chris: Nah
Right?! That was such a clue! They were setting him up for success!
Also the fact he rated rutabaga as a taste between carrot and turnip. I really thought he had it then. Buuuut... no.
I wouldn't trust the crew too.
They have given him ingredients before that are wrong when he asks for them. Or they let him buy the wrong stuff. So he can’t trust everything just because they give him what he asks for.
"there's not a ton of personality in here" and just like that, paul hollywood was found deceased
hola carl. oh yeah yeahhhhhhh
Put 'personality' into a Cornish pasty in the UK and you get lynched. Add whatever personality you want and call it a pasty, but call it Cornish and it's an entirely different matter.
@@oldvlognewtricks for sure, paul's recipe was a classic cornish pasty but it was funny what chris said
@@carlawatches8361 Agreed - total chef burn. Just highlighting that in the context of the almighty Cornish Pasty Association, 'no personality' is probably mission accomplished. Or at least PR suicide averted.
Chris refuses to make dough.
“Claire you gotta temper chocolate.”
Michael Bell to be fair I think he was just trying to encourage her. I love Chris dammit.
a pre-made dough is just less tastier than a fresh one, but as far as i kno you cant buy pre tempered chocolate. that implies that if claire doesnt temper it she will use something with a different texture that directly affects the end product of somthing like a kit kat
@@amandeczka They actually do sell tempered chocolate, but the caveat with it is that you can't just melt pre-tempered chocolate and have the chocolate cool as tempered chocolate again. If you melt tempered chocolate, you have to re-temper it as tempering is a process that occurs when the chocolate cools.
@@andychen7390 then it doesnt really comes tempered right? she would still have to temper it in a way
@@andychen7390 she uses that to seed it yeah
Chris feels like he would be one of Captain Holt's exes in Brooklyn 99 and I mean that as the absolute greatest compliment
Hmm, I'm thinking more Kevin's brother?
@@hopkapi oh also 10,000% a possibility
hopkapi why not both
The crossover we deserve
this was so accurate i had to take a deep breath and count to ten...
I feel like the reason Chris gets fooled sometimes is because he's trying to make the recipe better rather than recreating. He's adding in flavors that 'should' be in the dish lol
I have noticed that as well. A lot of the time when he messes up its because he thinks this isn't the way it should be made vs his actual taste.
totally agree lol he can’t control himself
Agreeeeed
Cornish Pasties are simple by design tho, most English food is. It's what makes it so warming and homely. You can't just chuck wine into everything just because it tastes nice, it stops becoming what its intending to be.
Yep, Cornish pasties are old fashioned food eaten by miners, meat, root veg, simply seasoned simply cooked. turnip would probably be more traditional as a UK recipe
I wonder who buys the silly blindfolds for Chris. I love how ridiculous they are.
Personal collection
Eric hi
My favorite is the sloth.
Eric definitely Rhoda.
I'm just going to assume that someone personally makes them. They're too elaborate to be bought.
that passive aggressive shot of skirt steak when they were in the store though....... had me dead.
TWENTY FIVE DOLLARS PER POUND
Chris touches it once: “is this a Cornish pasty?”
the jewel of Cornwall, pretty easy to guess if youve had one before.
I believe it’s “...**like** a Cornish Pasty”.
Brad's like that substitute teacher that jokes around and has fun but at the end of the day still needs the assignments turned in at the end of the class
For sure 😂😂
hi tom. oh yeah yeahhhhhhhhh
holy sh*t this is incredibly accurate
100% the best kind of manager, tbh.
that is a perfect description
If Paul Hollywood made a cornish pasty that had any personality he would never be allowed into Cornwall again. They fierce about the traditional recipe
My issue with this as a proud Cornish Maid is that Paul Hollywood's pasty recipe is not even a good pasty 😣 now Chris thinks our beautiful pasties have no personality!
Lol
@@amymeeson4420 please tell us Yanks what it's supposed to be like. I am very curious to know as I've never had one before.
@@invisiblec0la so then what is the correct term of endearment?
@@mrbear1302 bundle of juicy loveliness
THE CLIP OF CHRIS POURING SPOONS INTO HIS POCKET HAS ME FULLY SENT
Where did he do that?
Nvm I see it now lol
Where'd you go? COME BACK AND FINISH THE VIDEO
YES! That’s new, right?
cierra davis he did it at the very beginning
Chris: "This is some kind of store bought pie dough... It doesn't feel like anybody here made it."
Chris's coworkers: "well screw you, Chris."
I think it was like a compliment, I mean store-bought is generally thought as not tastier than homemade, right? And he said the dish has no personality, very linear/basic.
Edit: grammar.
@@hanaelisabeth7420 yep, it was indeed a compliment. op missed it lol
@UA-cam Red 2.0 no you misunderstood me
Hana Elisabeth how would that be a compliment? you said store bought is thought of as not as tasty as homemade, so how would him saying that be a nice thing?
@@Abbyabee that means it is not as tasty as what anyone there would make.. Anyone in BA would make it better than that.
Chris KNEW the answer was rutabaga but he simply refused to use it. I respect that.
I don't get the hate against Rutabaga and Jerusalem artichokes. I grew up eating my grandma's WWII recipes where they were front and center of the dish, and although I've modified those recipes for modern taste, I am still very fond of them.
@@whychoooseausername4763 Its because you grew up with it, its what your tastebuds are used to. Its the same with Southeast Asians and durians
@@whychoooseausername4763 Rutabaga is great mashed with mashed potatoes :)
At
me on exams😂😩
Chris during most of the video :/
Chris when he got to use the tiny tongs :D
hola dutch. oh yeah yeahhhhhhhh
منو مثلي عربك ئربك عربي ئربي كربي
@@MrDankTM are you commenting for 10 hours or something
Chris when he petted the dog :D
Ajduhbb Fdhncj lo
British person here. Its a plain dish as it's a historical one and one that poor/working classes would eat. It was invented as portable meal for miners without needing a plate or cutlery, in a simple protective pastry case. What's known as the Cornish pasty was actally a Devonshire invention (1510) and much of England didnt have access to carrots at that time (the orange carrots we know didn't reach europe until about 200 years later).
I'm a food historian if you'd like to know more. :)
promophobe69 I don’t want to insult your job but you have just succeeded to make every Cornishman watching this to hate you by saving the word DEVON 😂
Cool profession!
It can't be called a Cornish pasty unless they moved to Cornwall to make it. It is an origin protected food.
That’s so interesting!
a lie made up by DEVONION historians who are so petty and desperate to get one over on Cornwall. Its a CORNISH invention END OF DISSCUSSION!!!!!
"The producers are never inviting me back"
"Yea cause your a f*cking wildcard."
😂😂😂
You ever think the producers wanted to get rid of Brad but can't because the public and internet likes him to much
@@austinholbrook5063 probably
Austin Holbrook wait why do you think they’d wanna get rid of him? 🥺
i wanna see a april fools day special where they switch shows like chris will do gourmet makes, claire will do it’s alive, carla will do reverse engineering, brad will do molly tries, and molly will do back to back chef or something like that likeeeee that’d be so fun to watch even if it’s not completely successful lol
lol imagine brad in back to back chef
ummm so just uh make em nice, ya know
Dude this needs to happen.
@@gracehuang194 Brad would make an amazing back to back episode!!!!
Molly should do its alive not claire. Claire needs to keep living hard.
Pleaseeeeeee
Hearing Chris say Paul Hollywood's recipe didn't have a lot of personality felt like revenge for every GBBO contestant ever
Paul's recipe is probably a staunchly traditional ~300 year old recipe for fear of incurring the wrath of the Cornish people.
we brits take our pasties seriously. You don't need to mess a with a classic
@@senajabeen1076 which is why I was like MOROCCO NO- FLOUR?! STEW?!
@@senajabeen1076 hence no personality ;)
@@nihlify we have personality the food sucks
The fact that Chris held out his hand for the dog to smell before inevitably going in to pet said good boy, is wonderful, he knows whats up
Dog owners know what's good
“Pie dough, just like dogs and bees, can smell fear.”
-Chris Morocco, 2019
And pizza dough
@@thatssovenus perhaps the real enemies are just all doughs in general
Omg I’ve watched this at least a dozen times and I’ve always thought he said “dogs and GEESE” I never heard bees 😂
Sharon hold up it might actually be geese..
Faith no I think you’re right! I watched his lips and it was definitely a “b” sound and not “gee”! 😂
Paul Hollywood: I'm the Bread Man
Chris: Pretty sure this is just store bought pastry
delani taylor can we get a reaction shot of Paul?
Store bought pastry are pretty good
hi delani. oh yeah yeahhhhhhh
I feel like that’s the fault of whoever cooked the Paul version for the show. It’s not like they have Paul Hollywood back there in the BA test kitchen making a Cornish pasty for Chris.
“There’s nothing to hate here, I don’t know, I guess I’m just asking is there anything to love.” Ooofff I felt that burn and simultaneously hear all the GBBO contestants cheering lololol
No Chris Morocco Handshake.
sup kelly. oh yeah yeahhhhhhh
I mean, it absolutely looks bland when Morocco is dissecting it the first time around.
It looks like the most standard recipe, like textbook stuff, not a "special" typically associated with a good chef, as in you'd put your name on it.
no one:
Chris: this is my emotional support garlic
Speak for yourself, garlic is my essential emotional support as well.
Me: garlic is my emotional support
ALLICIN
I feel like Chris has a tendency to, once he's identified what food it is, to have a recipe in his head and try to make what he's tasting fit that recipe, as opposed to making the recipe fit what he's tasting.
Yes!! It bugs me. He gets really set on things without having a ton of evidence for it. I was proud that he gave up on the carrot- I thought it was going to be the pork belly of this episode
Yeah, 78% for getting 4/13 ingredients is...generous.
@@PaulusCunctator You could argue that store bought dough uses the same ingredients as freshly made, but giving anything over 60% was just being nice.
bykes187 I was so mad when he confused the two, when you feel connective tissue the first jump shouldn’t be fatty belly!
@@SourceOfBeing you
The shot of him dropping a bunch of spoons into his pocket is PERFECTION
Timestamp?
It's like bon appetit is actually reading the comments on these videos. I love
It
How did I miss that! Absolute gold
Idea: Give Chris one of his own recipes and see if he notices.
Katherine Baker THIS is wonderful
Hhahahahhaha
Fantastic idea
Ooooo, that would be genius
They read the comments - he will knowz
Brad: “What did you do Bud? Talk me through it.”
Big brother/Favourite teacher material all the time!
I wanna be so important in life that chris burns his onions to talk to me
“there’s no fireworks here” chris DRAGGING paul hollywood
To be honest, most Americans never heard of him.
givememore4free don’t underestimate the popularity of great British bake-off on Netflix. Like everyone I know watches it
@@givememore4free my dude, GBBO is obscenely popular in Netflix in the US.
givememore4free I’m assuming you’re not American then
To be fair I don't think I've ever had a single Cornish pasty anywhere with any amount of fireworks. it's not a feature of the dish lol
HERE'S AN IDEA: Masterchef Christine Ha (chef who is blind) VS Chris Morocco in Reverse Engineering
Yessss
Ronald Cheung why can’t I come up with such amazing recommendations!!!
more people need to like this. this NEEDS TO HAPPEN
@Bon appetit hello^^^
YESSS
i kept holding my breath every time chris mentioned using a rutabaga and then proceeding to exhale heavily every time he decided to not use it
Chris: Keep it real freaking simple... no white wine
Also Chris *adds white wine at the very end because he just can't stay away*
They should use one of the older recipes that he's personally developed as the dish he has to recreate
I love this idea!
PLEASE Keep commenting this on every video they post until they do it. You are our hero!
That's mean.
That is deliciously evil and I love it
This.
Chris letting his onion burnt just to have a talk with Maangchi is kinda sweet
hola ida. oh yeah yeahhhhh
I would let my house burn down
[Secretly] "I burnt my onions, but it was worth it!"
I would burn everything to talk to Maangchi
@@MrDankTM why are you doing this
OMG MAANGCHI WAS IN THE BA TEST KITCHEN MY WORLDS ARE COLLIDING THIS IS AMAZING
Skirt steak is Chris’s enemy when he’s guessing
everytime.
Skirt steak is Chris’s tempered chocolate
House.of.Balloons_ _ EXACTLY
Looks like skirt steak is the new Red Leicester 😂
I think it's the rutabaga actually
Quick, someone find a dish that uses rutabaga, skirt steak, AND Red Leicester!
@@theattch Grilled skirt steak with roasted root vegetables and Red Leicester cheese sauce?
If he'd tempered the steak he'd have realised his mistake sooner.
Awe, Maangchi is so sweet, such a nice compliment to give Chris. And his reaction to the burnt onions was just as nice. Sometimes a set back is worth the reason.
Chris: *recreates one of paul 'king of bread' hollywood's recipes* "imma use storebought dough" XD
nothing will be a bigger burn than getting store-bought dough to recreate the dish 😂😂😂
I was really confused as to why he thought they would ever give him a recipe that included a pre-made product like that
@@PresidentBarackbar I know??
He think it was store-bought because of the meat. The original was homemade dough and raw meat. He thought if we have to cook the meat then store bought dough was better option.
Chris is the King of Shade, even when he isn't trying to be.
Have all the chefs switch shows for a week! I would love to see another chef try no sight recipes and gourmet makes and teaching celebrities back to back and fermentation and learning new cooking skills!
That’d be great for April fools week
Um I love this and support it 100%
WOOAJ
EB McCready this is the content we need
Claire would have a stroke trying to reverse engineer a recipe
A Cornish Pasty is an excellent example of a food that is greater than the sum of its parts.
It's meant to be tasted as one whole, not one ingredient at a time. Tastes even better when eaten without a knife and fork!
“safety garlic. for safety.” even as someone eating microwaved french fries, i understand the safety garlic.
... microwaved french fries?
The most fascinating part about this video is Brad speaking coherently in the intro
Any bets on how many takes it took?
sup luciano. oh yeah yeahhhhhh
BE NICE
IMO the funniest part is when he reveals he's never watched the show before.
Chris Morocco saying Paul Hollywood has no personality is all I’ve ever wanted
I love Bake Off, but that’s kinda true. Paul’s personality seems to consist almost entirely of fake tan and cologne with a whiff of arrogance. 😂
hi naomi. oh yeah yeahhhhhhh
I CAME TO COMMENT THIS
@@Sousyned And looming. Lots of looming.
"My guess is that it's some store bought pie dough"
Chris shading Paul Hollywood's baking is giving me life
Chris: takes mini bite
Brad: shoves the whole piece in mouth
There are so many insults at Paul Hollywood that Chris doesn't even know he's throwing.
sup sarah. oh yeah yeahhhhh
Oh he knows. When he gave Brad that finger when he heard about the 21 crimps.
Chris insults like a child. Cuts to the core with honesty and wrapped into innocence
Same with his comments about Jamie Oliver.
@@reginabillotti tbf neither recipes looked appetizing whatsoever. You can tell how bland this pasty is just by looking at it.
Chris really just totally hallucinated the flavor, texture, and shape of carrots
I love Chris Morocco, but I think his biggest flaw in this is he subconsciously improves the recipes he's tasting. Like adding carrots, and using cube roll over steak skirt.
Also the third vent on top
@@sigheyeroll idk i've had carrots in a pasty, it just ain't right
@Leonie Stewart Call him Adam Raguesa
@@sigheyeroll i don't think that's a flaw. He knows it can be better, and goes for it. That's beautiful.
The camera guys ever so subtlety zooming or focusing on the correct/overlooked ingredients is what I'm living for
"There's nothing to hate, but nothing to really love"
Congratulations, you're an honorary Brit.
Concept: he has to recreate one of his own recipes (like, someone would find one of Chris's oldest published recipes and they use that)
Madeleine Duke I love this!
would be a pretty good april fools episode xD
The camera sneakily taking shots of the correct ingredients he missed
It hurt 😂
That's Chris' equivalent to Hunzi's pop-ups in Brad's videos.
I like that the editors are free to personalize like that.
Brad should appear on every show in some capacity
Everyone’s favorite obnoxious brother
anyone else confused about how they calculate such specific grades
etc_double A
it’s not even vague either it’s like “72.6% accurate”
Especially to get 78% for ingredients in the final when he only technically got a handful of ingredients correct; didn't even make his own pastry and messed up the star ingredients! Very confusing....
Nicole Watts storebought dough has like 80% of the homemade dough stuff so nothing weird there?
@@homunculy they didn't count that though....
@@homunculy he specifically said he tasted store bought dough.
I think a cool element to this would be Chris gets one hint. He gets to point at one thing and get a yes or no, or a clue to something hes missing. Theres so much dimension to food, and I find watching that Chris seems to get fixated on one missing element and its stressful to watch.
Or he could get what the level of correctness is before making his final. That way it's not giving much away but it says if he's going in the right direction
I wish he would get his first try percentages.
They gave him a hint for trash can nachos
@ThatOneAsianBroChick Yeah, but only because he had kind of already said he wanted to get one.
@@madisonfournet5672 They gave him the can after he had already deduced that some sort of can like mould was used
wow chris just assuming it's store bought crust is sending me, that's such a burn
My theory is that Chris didn't really want to make pie dough (like how Claire didn't really want to temper chocolate!), so he decided it tasted like store- bought. 😜
both times he was like nah this ain’t homemade lmao i love it
The skirt steak is to Chris what tempered chocolate is to CFTBATK
Hah! I got that one. Give me another.
Paul Hollywood out here confirming everyone's worst stereotypes of UK cooking. You can season things Paul! It's OK!
Paul Hollywood out there ruining a perfectly good Cornish pasty.
Its not traditional tho, just like you wouldnt season a grilled cheese.
Maangchi was the sweetest and so humble and her cameo in this episode is the cherry on top
yes. I'm surprised more people down here aren't talking about Maangchi.
She is the best.
Chris tearing Paul Hollywood's cooking abilities to shreds for 30 minutes straight
Gotta be the most traditional recipe in existence lol It's simplicity definitely threw Chris off. I wonder if that was what Brad was aiming at.
really shredding it like a skirt steak
@@minoritakahashi7497 😂😂
Tiny tongs = Chris' biggest smile ever ever ever
I think that they should give him what his score would be after day one before he tastes again. I would love to see him really nail a recipe.
I love this idea. So he has to guess what's dropping the score, but can know something is up
Such a good idea
Yeah that's a cool idea. No hints. Maybe not even an individual score? Just an overall?
How do they score him on "actual" of taste lmao
u p
The Cornish pasty has an interesting history. Cornish housewives made pasties as a portable lunch for their husband's to take down into the mines. The rolled edge acted as a handle which wasn't eaten because the miner's hands were coated with dangerous mining dust. They could eat a hearty lunch safely and throw the edge away. Its a life saving food!
I also heard that a lot of the time they wouldn't eat much of the pastry itself because it wasn't kept clean, like you mention of the edge. Although I'm not English and have little to no familiarity with these at all lol
Neat history lesson!!
They also used to have dessert included, so one end would be meat and veg, with a thin pastry division, and stewed apples or similar in the other end.
IIRC this was proven to be false, food was too scarce to throw it away. My great gran used to make them for the mines in the Porkellis area.
Wow thanks for sharing!
i like at the end when Brad stuffs the whole slice into his mouth and Chris just pulls out the rutabaga and nibbles on it
Idea: Crossover where Chris does Gourmet Makes, and Claire does Reverse Engineering?
Enda Kilgarriff Brad & Chris did gourmet makes!
@@adrianpink8144 I guess dreams do come true!
I’d love to see chris take a stab at a puréed soup or something, where he has to use taste only to figure out ingredients, and there are no textural hints
Minted split pea. Or maybe a kind of borscht!
That would be a lot of fun. Something complex like a curried butternut squash.
Brad: We're going to test Chris!
Chris: 7 seconds into the video: Is this a Cornish Pasty?
lol
But then he completely dismissed the idea of crimping it like a Cornish pasty...
Or making... pastry
After so many of these having skirt steak, i feel like Chris should always just use that as a safe bet when he isn't sure
Morocco is everyone's favorite spoon goblin.
This is a very accurate description of Chris
I think this should have a competition special episode, like where some faces off with Chris. It could give perspective for just how good Chris is.
Yeah, I'm always wondering how the other test-chefs compare to him. Cuz they're all freaking talented, Carla for example
Okay, but now we need a Mary Berry challenge
YES
Price_of_Fame hello
And we need Claire to host it
Soggy bottom
We need mary berry in the test kitchen.
“Basement-y” is such a good call, great adjective.
Maangchi is so sweet. She melts my heart. She is humble and a great cook aww
Brad looked like the cookie monster in the tasting shot
Shatha A I seriously read this as that shot came up and I died 💀💀💀
I kinda want to see Chris try to replicate a Sorted "Pass it On" dish because it would be funny and confusing.
I would LOVE to see that, but poor Chris and whoever hosts it to have to make those catastrophes
He would get like 2 for technique since those dishes are made in absolute chaos
YAY another Sorted fan in here 💛 it would be hilarious
@@joeqiao1691 There would have to be a lot of just standing around yelling "WHAT AM I DOING?" because that is essentially all the Normals and James do for 5 minutes and therefore it counts as technique.
@@fairygirl626 Soooo much standing around. (And macha cloud eggs.)
dude this was pretty unfair. the crimping on the dough was like totally different every single time.
at 1:00 you can actually see, the crimping is pretty tight, rough, there are like almost slits there?
at 13:16, the crimping is much further apart, no slits, you can tell it's folded over.
at 25:15, it's almost flat? the crimping is really barely visible, especially at the top of the pasty, it's almost just tiny indentations. it's not tight, pretty far apart.
I love watching chris eat a cornish pasty like a pack of crisps
Ok I’m just gonna say $24.99lb for skirt steak is outrageous. It’s like $5.99lb near me and I feel like that’s pricey lol.
That's NYC for you!
originalresqme true.
@@samanthalamancusa4557 Yeah, to be for what skirt steak is $5.99 is high. But it's been so overrated as a good budget pick (and used for fajitas) that the price went beyond it's worth.
Came here to say the same thing!
Its not just NYC, its because it's Whole Foods. A regular market in nyc has reasonable prices for skirt and other cuts, like $8/lb
"Brads a real stickler for exactitude." -Says Chris. Somehow managing to keep a straight face.
hi artist. oh yeah yeahhhhhh
Has Chris ever watched It's Alive?
@@IunaIia Have _you_ ever watched Gourmet Makes?
Brad's always calling out tiny differences between the original and Claire's version.
@@TheCrash480 in term terms of 'exactitude' for _It's Alive_ two teaspoons of a something will become three after an over pour. Your comment would have had more punch if you had stated something like Chris has seen _Gourmet Makes_ at the very least
@@IunaIia Okay... you realize I never debated the 'exactitude' in It's Alive, right?
chris: "clearly a viewer of the show"
brad: *pause* "i've never seen it"
LOOOOOL
I want to be at a level where someone would rather burn their onion for me.
“pastry can smell fear” lmaooo claire really drilled that into them
I absolutely love how they've all adopted each other's habits and sayings over time.
Ok but why is nobody talking about the increasingly more elaborate blindfolds that Chris is wearing every episode 😂
I feel like the blindfolds may be an obscure hint...? Maybe?
It was developed for Cornish miners (hence the very hard crimping. They would hold it by that bit and then throw it out cause they had coal dust on their hands). So it’s main purpose is to be filling and warm and maybe a bit nutritious.
Ugh I hate when meat has an iodine flavor. No one ever knows what I’m taking about. Chris gets me
Same with his talking to the other BA staff about what the vegetables taste like - he is working on a different frequency.
"Safety garlic. For safety." Do I need to stock up on garlic? For safety?
Katelyn Sweigart well of course, you should hear Brad’s theory on vampires
@@ethanquirk28 I need this link.
Brad Makes Black Garlic, 12:25!
whoever chooses this dish is some smart guy
it's too simple that made chris super nervous about his decission
it's so cool to see this
I’d love to see Chris get revenge and have him pick a recipe and everyone else has to try making it
BA producers:
You would win the internets if you could get the original chef to stand in the background over Chris’ shoulder whilst he does his initial analysis! 🤣
Love you, Chris, but that’s GOT to happen! 😘
I spy a mountain of Pizza Rolls in the freezer!!! Can't wait for that Gourmet Makes.
sup kara. oh yeah yeahhhhh
Literally what I was thinking too!
omg yay!
Time stamp?
you predicted the future...
Chris: picks out a vegetable and delicately eats it.
Brad: shoves the whole thing in his mouth
sup Iger. oh yeah yeahhhhhhh
Chris pulling it apart was killing me 😂! I was like “just bite it “
The scorecard changing randomly with the banter was the best part.
"This seems like a store-bought pie dough." woooow *brutal*
To be fair, basic pastry is basic pastry, and this recipe is not much above basic pastry.
He said it seemed that way because it was SO smooth that he thought 'no one there' lol aka Brad couldn't have made it. It was more of a backhanded compliment :p
He was saying "this pastry doesn't seem like one that a person could manage"
'store bought' as in 'made by a machine'
Chris never worried about having to attend summer school. For young Brad that anxiety was a constant companion.